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Indian Tandoori Ribs

2 slabs of pork spareribs
Two 8 ounce cartons of plain yogurt
2 cloves garlic, crushed
3 tablespoons of grated ginger root
2 jalapeño peppers, seeded
1/2 cup of fresh cilantro leaves
1 tablespoon of ground cumin
Red food coloring 

Combine yogurt, garlic, ginger, chiles, cilantro and cumin in blender container; purée. Add a few drops of red food coloring. Place ribs in large plastic bag, coat with marinade, seal bag and refrigerate overnight. Build medium-hot banked fire in kettle-style grill. Drain ribs from marinade and place over drip pan; close grill hood and grill for 1 1/2 hours, until ribs are tender.

 

 

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